Baked Chicken Cordon Bleu

• 1 pound Chicken Breasts Halves, Skinless & Boneless
• 4 slices Thinly Sliced Prosciutto (or Whatever Deli Meat You Have)
• 4 slices Gruyere Cheese (or Your Fave Cheese Or Whatever You Have On Hand)
• 1 whole Large Egg
• 1/4 cups Milk
• 1/2 cups Finely Ground Almonds
• 1/4 cups Parmesan Cheese
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 2 Tablespoons Canola Or Veg Oil

1. Heat oven to 400 degrees F.
2. Butterfly chicken breasts: Place each breast half on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side.
3. Open breast to form to flaps.
4. Place once slice of meat and once slice of cheese on one side of each breast half, leaving about a 1/2 inch border.
5. Fold chicken over filling.
6. In a shallow bowl, mix the egg with the milk.
7. In a shallow plate, combine ground almonds, Parmesan cheese, salt & pepper.
8. Carefully dip or roll each piece of chicken first in milk mix, then in crumb mix to coat.
9. Place butter & oil on a baking sheet; melt in oven.
10. Place chicken on baking sheet.
11. Turn to coat in the butter mix.
12. Bake about 35 minutes, turning once halfway through cooking time, until browned on the outside and cooked through.
13. This technically makes 4 servings.
14. But if chicken breasts are large you can cut in half.

chicken, gruyere cheese, egg, milk, parmesan cheese, salt, pepper, canola or

Taken from tastykitchen.com/recipes/main-courses/baked-chicken-cordon-bleu/ (may not work)